Kids Find Orange Marmalade Makes A Fun, Educational Florida Souvenir

Normally ''Wild Things'' is geared to adults, but since reader response indicates interest from Girl and Boy Scouts and other youngsters, this column will be directed to the kids and their teachers.

Last year when my sister-in-law, an elementary school teacher in Detroit, Mich., visited us here in Florida, she wanted to take back souvenirs for each child in her class. But, after visiting lots of gift shops, she found the task difficult on a limited budget. She decided finally that it would be a better plan to have the children make their own souvenirs. We developed a class project that included elements of geography, art, science, business, mathematics, safety and literature.

We called it the Paddington Project, and it involved making orange marmalade.

Paddington is an animated bear with almost human insight and feelings, plus a love for orange marmalade. The Paddington books by Michael Bond are popular children's stories that often are enjoyed by adults as well.

Oranges are symbolic of Florida, and we had lots of the fruit. After talking to the Orange County Extension Home Economics Office about marmalade recipes, we figured that making it would be simple enough for children to do. Armed with the recipe, about a bushel of oranges and some lemons, my sister-in-law flew back to Detroit full of enthusiasm.

In connection with the project, her pupils learned about the source of the fruit (geography), and got a little information on citrus production (business). They made labels for their jars, picturing Paddington under an orange tree (art), and learned the importance of accurate ingredient measurement (math). They shopped for sugar and pectin and figured what each jar would cost. They decided how many batches of marmalade they would have to make to fill a junior-size baby food jar for each of the 35 students, and still have some leftover for class tasting on crackers.

They learned how to use a knife safely, how to carefully stir the very hot mixture as it cooked, how to properly wash and sterilize jars and lids, how to fill and cap their jars. After a discussion on canning procedures, they decided to use the boiling water bath method.

My sister-in-law said the Paddington Project was one of the most successful classroom activities in which her children participated. It was written about in one of Michigan's educational journals. I wonder how many Florida teachers have tried making marmalade in the classroom?

Now, I've heard lots of people say they hate orange marmalade, and I can understand why after tasting some commercially made products. Some, especially those made from bitter-orange, are very astringent. I have prepared good- tasting marmalade from many types of Florida citrus -- wild sour oranges, calamondins, kumquats, various types of lemons, juice oranges and grapefruit. Probably the easiest to use is the navel orange because you don't have to pick out seeds.

The extension office has a large mimeographed book of recipes utilizing Florida citrus in many appetizing ways. It is free for the asking and it's a real inspiration for people who are puzzled about what to do with excess fruit. Here is the marmalade recipe used in the Paddington Project.

ORANGE MARMALADE

4 oranges

2 lemons

1 pkg powdered pectin

6 1/2 cups sugar

1/8 tsp soda

Quarter fruit, remove peels. Lay the quarters of peel flat; shave off and discard about half of the white part. With sharp knife or scissors, finely slice remaining rind. (Peel may be ground in food chopper or shredded in food processor.) Put in 6- to 8-quart kettle. Add 2 1/2 cups water and the soda. Simmer, covered, 20 minutes, stirring occasionally. Chop the peeled fruit and add both pulp and juice to cooked rind. Simmer, covered, 10 minutes. There now should be about 4 cups of the mixture; add water or orange juice to make 4 cups if necessary. Mix in pectin and bring to boil. When mixture has come to a hard boil, add all sugar at once. Bring to full rolling boil that can't be stirred down and boil hard for 1 minute. Remove from heat; skim. Pour into sterilized jars and seal. Process in boiling water bath 10 minutes. Let cool in the water bath.